- 2 1/2 pounds meat (beef, chicken, lamb).
Brown it up on saute function.
Throw into bowl with protein.
Deglaze with about 1/4 cup wine. Robust red for red meat, like Zin, or robust white for poultry, or heck, whatever you have open regardless! It’s stew! Who cares? That open bottle is ripe for the cook to taste. Glass for the chef!
Throw everything back in the pot.
Stir in 1/4 cup flour, or about 1/8 cup if you prefer potato starch, or rice starch, or other non gluten thickener. Stir in REALLY thoroughly.
Add liquid of choice. Stock recommended. Beef for a beef/lamb stew, chicken for a chicken/turkey.
Liquid should lie about 1 inch below the level of ingredients.
Hit cancel. Put on lid. Set for pressure cooking: that is, set the thingy to middle. Sealing? Set for “stew” setting.
About one hour fifteen start to finish.
Do not forget your pasta of choice. I like egg noodles, but again, your choice.
Sometimes I supplement with sour cream. That is the Russian thing.